2Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.

Expert Tips

Green leafy vegetables such as spinach, kale, mustard greens and collard greens are called saag in Hindi, India’s national language. You can use any one of these greens or a combination in this recipe.

Each household in North India has its own version of garam masaala. The spice blend can be used whole, ground raw or dry-roasted and then ground. Whatever its state, the resulting aroma puts a smile on your face and a lilt in your northern-based recipes.

You can purchase garam masaala already blended in East Indian markets or many supermarkets.